Catering is available and there is space for large groups. Don’t miss Rudy’s breakfast tacos, available at 7 am. With sixteen different combos, you’re sure to find one — or two — for you!

There is something straightforward and honest about the culture of barbecue. I'm not talking about backyard grilling or slathering large portions of meat with sweet or vinegary sauces. When done right, barbecue — the method of smoking meats over long amounts of time to tenderize the proteins and integrate spices rubbed into them — becomes an experience. And if there's a place in Greeley to experience barbecue culture done right, it's Rudy's.

Rudy's has worked to perfect its barbecue culture since 1989 in Leon Springs, Texas, a small community near San Antonio bordering Texas Hill Country. Their meats are smoked over 100% post oak from Bastrop, Texas, a harder, more dense oak that burns longer than other woods. Before smoking, meats are treated with Rudy's Rub, a mixture of paprika, cumin, salt, pepper, brown sugar and a transformational secret ingredient.

Greeley is fortunate to have one of only two Rudy's "Country Store" and Bar-B-Q's in Colorado. Located off Highway 34 near 23rd Avenue, the restaurant has three smokers, called "oilers," with a "capacity to do 168 beef briskets at once," says General Manager Joel Currey. Briskets are smoked from 15 to 20 hours, depending on the weather. By comparison, other meats they offer — pork loin, ribs, regular and jalapeńo sausage, chicken and turkey — smoke for only two to three hours.

But whatever cut you choose, just like their cooking methods, Rudy's presentation is equally straightforward. It's something you'll understand from the minute you set foot in the door. The tin roofed, barn-like structure houses a cavernous space, brightly accented with red and yellow signs. The larger central area hosts rows of red-and-white checkered 8-footers set up cafeteria style, a great spot for groups big and small. The enclosed porch, with wall-sized garage doors that open in nice weather, offers picnic tables in classic barbecue style.

Other than ordering meats and warm sides at the walk-up counter, the meal operates on a help-yourself basis. Begin at the ice-filled troughs to make the first tough selection: what to drink. Choose from bottles of soda, domestic, imported and craft beers, and wine. There are also fountain drinks with Coca-Cola products and sweet tea. Move on to the coolers to choose cold sides in individual or sharing portions. We chose the cole slaw, which was crunchy and slightly sweet, and a creamy potato salad. Next stop is the counter where friendly staff guide you through the meat offerings and portion sizes. Order warm sides there, too, including Rudy's spicy pinto beans, corn-on-the-cob, smoked potatoes and green chile stew. You can also order dessert, which is a good idea. Don't miss the warm peach cobbler. Cloying and gooey, it's a bit like peach preserves and comes in small cups to share, if you're finding buttons are beginning to pop.

The smoky lean brisket — one of several brisket options — and the pork ribs, stole the show, but the turkey was incredibly juicy and the chicken is fall apart good. Two choices of "Sause" are available on the tables, the vinegary Rudy's Bar-BQ Sause and a tomatoey Sissy Sause, which claims to be milder than the namesake Sause, but neither had too much heat, nor are they what I typically think of when considering barbecue sauce. If anything, they were accents, and in fact were good for dipping because the meat has so much flavor on its own.

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Rudy's is a great spot to circle the wagons and let family and friends reconnect once school gets rolling. The casual atmosphere creates a relaxed ambiance. There are no plates, napkins or servers, and you're expected to clean up after your meal. No one cares much if the kids aren't sitting down for your entire visit. Rudy's is the sort of place to unwind and have a reasonably priced meal after a long work day.